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February has flown by and March is about to feel like a whole new life. I moved over the weekend and I could not be happier to be in my new space. It was emotional, a lot of hard work and moving is never not stressful, but I am grateful. I’m grateful for my resilience, grateful for my community and grateful that it’s over – and there is space for a new beginning. I’m in the process of setting up my new photography studio in my apartment and oh my goodness, I can’t wait to find my new groove!
I can’t wait to get settled and start hosting dinner parties to thank all the incredible people who have supported me during this time. Who’s coming for dessert? Speaking of, these fudgy beet brownies have been in my notes for as long as I can remember. I love them so much and I know you will too!
Beets are high in fibre and add such a delicious sweet, earthy flavour and I promise no one will know unless you want to tell them! I served my beet brownies with vanilla ice cream warm from the oven, but if you live alone like me, you can store them in the fridge and warm up one piece at a time in your microwave. I had my brownies in the fridge for 1 week and they were still crazy good. These gluten free brownies are about to become your new obsession, consider this your warning!
If you need to make a few substitutions, feel free to swap oat flour for almond flour for a nutty flavor. You can use maple syrup instead of granulated sugar. I haven’t tested this, but you could replace butter with coconut oil and any other milk will work! Pecans are always a wonderful substitution for walnuts if you want to switch up the nut!
Making these beetroot brownies is very easy. Sometimes slow baking yields the best results! So don’t go with canned or boiled beets, make sure you slow roast them first!
Preheat the oven to 400°F. Wrap whole beets in foil and bake for about 1 hour, or until they are fork-tender. Once cooled, rub off the skins (gloves recommended to avoid staining). Blend the beets in a food processor until smooth to create a beet puree.
Lower the oven temperature to 350°F and line an 8×8 baking dish with parchment paper. In a large bowl, whisk together the beet puree, eggs, melted butter, milk, sugar, and vanilla until well combined. Stir in the oat flour, cocoa powder, baking powder, and salt until a smooth batter forms.
Fold in dark chocolate chips, ensuring they are evenly distributed. Pour the batter into the prepared baking dish, smoothing it out with a spatula. Sprinkle the top with walnuts and additional chocolate chips for extra crunch and richness.
Bake the brownies for 30-35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Allow them to cool completely in the pan before slicing into squares. Enjoy immediately or store in an airtight container for later!
There are plenty of ways to customize these chocolate beet brownies to suit your taste. For an extra indulgent touch, top them with chocolate ganache or cream cheese frosting. If you need a nut-free dessert, simply skip the walnuts. For a dairy dairy free dessert, swap out any dairy products such as the butter for a dairy free alternative. Want to enhance the flavor even more? Try adding a dash of cinnamon or espresso powder to bring out the richness of the chocolate.
Store these fudgy beet brownies in the fridge for up to one week or in the freezer for up to 3 months.
Beets add moisture, natural sweetness, and fiber while enhancing the rich chocolate flavor. Plus, they make the brownies extra soft and fudgy without needing extra butter or oil.
Not at all! The chocolate, cocoa powder, and vanilla mask the beet flavor. They just add a little earthy sweetness that blends seamlessly with the chocolate.
These beetroot brownies are everything you want in a dessert—super fudgy, moist, and packed with rich chocolate flavor. The beet puree keeps them dense and gooey, while cocoa powder, melted chocolate chips, create indulgent little pockets of chocolaty goodness. They’re also gluten-free and naturally sweetened, made with oat flour and beets instead of refined flours.
Best of all, they’re incredibly easy to make, requiring just a few simple steps and a blender or food processor to do most of the work. If you’re looking for a healthier brownie option, a healthy dessert or just a snack that’s loaded with fiber, antioxidants, and essential vitamins – this recipe is for you!
If you love these beet brownies, here are a few more chocolate-loaded desserts to try:
Double Chocolate Protein Muffins
Black Tahini Brown Butter Chocolate Chunk Cookies
Double Decker Chocolate Cake with Buttercream
Food Photographer and Recipe Developer based in Toronto, Canada.
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*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
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4 Responses
This looks amazing. can I make it with flax eggs?
Hello~ Yes you can! It will change the texture to be even more dense so I def don’t see a problem with that~~!!!
In the description you said ,“add apple sauce“ and olive oil.
But the list of the ingredients didn’t say ,that I need it…how much should I take of them? Or is it a mistake in the description?
Sorry for my english😉
Greetings from Germany
Tanja
Hello Tanja! That was a mistake on my part. I have omitted the applesauce from the instructions!! I hope you love the recipe! xx